Ingredients

80 g Sugar
20 ml Water
1 Whole Egg
2 Egg Yolks
180 g 64% Chocolate
250 ml 35% Cream

methods

Place egg yolks in mixing bowl fitted with whisk attachment and whip at high speed in electric mixer;

Melt chocolate in a bowl over simmering water and reserve until needed;

Whip egg & yolks until thick and pale (about 5 minutes);

Combine water and sugar in saucepan;

Place on stove on medium heat and simmer until slightly thick syrup consistency;

Pour hot syrup onto yolks while mixing; be careful not to splash yourself;

Keep mixing until yolks are cool and double in volume and look very thick;

Fold chocolate into egg mixture;

Then fold in cream gradually until well combined;   

Pour into silicone moulds and place in freezer this will help them to be unmoulded easily

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